CELEBRATING THE FESTIVE SEASON

INSPIRATION FOR CELEBRATING ‘LOCAL’ AS WE HEAD INTO THE FESTIVE SEASON

Now that we’re all beginning to enjoy the social freedom of Covid Alert Level 1 it’s a good time to start planning end of year celebrations with friends, family and workmates.

Although no one needs an excuse to get out and support some of the country’s talented artists, chefs, musicians and hospitality folk, end of year festivities are a great reason to do so. Whether it’s a long lunch, a formal Christmas function, or a delicious food basket, the wider Ponsonby area has just about everything you need.

We have dedicated local retailers, markets supporting local artisans and producers, pop-up stores and fantastic improv style performances at Ponsonby’s own Covert Theatre. From documentary film festivals (check out DocEdge festival at the Civic on 22 November) to farmer’s markets, staying and buying local offers so many benefits. The economies we create when we keep our transactions local and diverse can be one of the most beneficial things we can do for our community. Long time economic activist and scholar, Helena NorbergHodge, has been arguing for localism since the 70s and now more than ever its value is being realised.

A recent New York Times article explored Norberg-Hodges belief that by prioritising localism and rejecting globalism we can make the environment healthier and people happier. Norbet-Hodges, who has been starting and supporting farmer’s markets since the 70s, long before they were popular, believes that Covid-19 has revealed how fragile the global economy can be and in contrast just how resilient and vital our local economies are.

It’s certainly an approach Ponsonby News readers can easily apply to their everyday shopping and in the lead up to Christmas. Shorter distances are healthier than longer distances for commerce and human interaction, so get walking or cycling out to our local places. The Grey Lynn Farmers’ Market is just one of the great places to start.

BEAUTIFUL BRUNCHES Brunch with friends is an easy way to get together and reflect on the year and celebrate a bigger, brighter, better 2021. Many of our local cafes continue to innovate their offerings responding to the challenging times, and local business people are committed to supporting them. Charlotte Kofoed of Sotheby’s real estate loves Mary’s, an incredibly popular cafe with so many people we speak to lately.

“I hold a lot of meetings there as it’s a quieter café with a very relaxed atmosphere. The staff are lovely and there is a courtyard for outdoor seating as well as the comfy indoor area,” shared Charlotte. Situated in the old St Mary’s Bay Fire Station the brunch menu is mouth watering and on the weekend we suspect it isn’t so quiet.

LONG LUNCHES AND DRINKS IN THE SUMMER BREEZE You can’t beat a long lunch at SPQR; an institution on Ponsonby’s main strip, and a fantastic place for a long end of year lunch in the sun. Chris Rupe of SPQR says that so far locals and regulars have shown amazing support and the SPQR team are extremely grateful.

“People are wanting to move on, and I think people have accepted this year for what it is. They’ve spent a lot of time with their families, at home cooking, eating together, but now they are wanting to get out a bit more,” he suggests.

Chris acknowledges it has been tough for everyone across the hospitality industry but feels people are now wanting to find small ways to celebrate, whether it’s birthdays anniversaries or showing their staff they’re really appreciated. Of course, budget has become even more of concern than ever and Chris and the team are always trying to find ways to make it work for people.

“What we’re doing is trying to make our dining experiences accessible. We have set menus that start from $39 and our Saturday Ladies Lunch is a great way to get together and celebrate.”

Ponsonby Road Bistro, Jervois Steak House, Andiamo’s and Malt Public House all have tempting offers covering lunch, dinner and something in between to show locals just how much they love them.

Malt Public House is cementing its place as the local go-to, and found Covid has really highlighted their connection to the neighbourhood.

“We feel that after the Covid lock-downs people wanted to stay closer to home, and realized the benefit of having a great local pub with excellent service right on their doorstep. This year we are seeing people choose Malt, more as a destination rather than a kick off point before heading on to other precincts, coming more often and staying longer. We were very lucky to hold our annual Oktoberfest event for the 4th time this year, just 3 days after entering Level 1 and

a great day was had by all. We are not out of the woods yet, but are extremely grateful for the support we continue to receive from our local neighbourhood,” says Shane McDonagh, operations manager for Malt Public House.

For those who prefer a plant based diet it would be hard not to want to support Khu Khu Vegan Thai, who have not only had to contend with the stress of Covid lockdowns but have also been closed for a month due to a fire on their premises. With the relaunch scheduled for the end of October, regulars and locals will be able to again enjoy Khu Khu Thai’s signature vegan dishes, including Penang Vegan Curry and Crispy Sliced Daiken.

“We have been getting enquiries for end of year bookings and celebrations which has been difficult as we have been closed since the fire. I think businesses are wanting to show staff they are appreciated and now we can finally start taking their bookings”, says Michael Khuwattansenee, owner of Khu Khu Thai.

MUSIC, MARKETS AND THEATRE With Auckland’s move to Alert Level 1 and the restriction on gathering sizes being removed, outdoor concerts, festivals and markets seem like a great way to enjoy a little more social time without being closed up indoors.

Grey Lynn Park Festival - 21 November 2020 This is fun for the whole family and wider community. Local artists and artisans create a relaxed fun and entertaining vibe with great music, and food. If you’re Christmas shopping already you are sure to find sustainably created products which is just one of the many reasons to share your purchasing love at this year’s festival.

Daniel Tohill, organiser of the Grey Lynn Festival says it’s going to be a great one this year. “We have an incredible lineup with some great Auckland musicians, a new Talk Tent that covers everything from urban agriculture to alternative money systems, and we’ll have our Prime Minister Jacinda Ardern and new central Auckland MP, Chlöe Swarbrick on stage for a chat.

“On the music stages this year there will be performances by The Dawns, Rize Biza, Amila, Beachwave Illbaz, Johns Comb, Liaka, Kepani, Halfqueen and Soujourn. Amber Clyde and the girls of Skate NZ will be at the skate ramp encouraging and empowering more girls to take up skateboarding. There’s really something for everyone. Heaps for the kids, bin fairies and clown doctors. Keep your eye out for them on 21 November,” adds Tohill.

Grey Lynn is also home of the famous Grey Lynn Farmers’ Market which is now in full swing. In November the 100% locally owned market will feature all your favourite stalls and this month organisers are encouraging everyone to get on board with Auckland Transport’s ‘November Walking Challenge’ and let their feet do all the work.

“We’re keeping our fingers crossed for an uninterrupted run up to Christmas so we can all enjoy some leisurely and social Sunday mornings at the market,” shared Caron Gunn, market manager.

Alpha markets are sure to make another appearance during November in the Sapphire Room at Ponsonby Central. They feature fantastic vintage clothing, jewellery, art and incredible ceramics - all beautiful local things you can buy for Christmas.

Ponsonby Social Club has some of the city’s best markets and hottest beats and during November the PSC markets will be running again with local artists, artisans, vintage dealers and more.

The Long Room has ‘Paint and Wine with Moonrise over Auckland’ on 10 November, plus other nights throughout the month. Buy a wine from Long Rooms great wine list, order some dinner and be guided

Spring Season, Covert Theatre

The Man on the Island, DocEdge at the Civic - Photo Courtesy Republic Films

through a night of creativity with the Paint Vine team. You may even find your finished painting makes a great Christmas gift.

In November the Auckland Town Hall and the Civic theatre are hosts to New Zealand musical talent. On November 6 indie band, The Beths, are playing at the Auckland Town Hall, then on November 14 the collaborative collective of Fly My Pretties, will entertain and enthral. This is followed by Th’ Dudes Th’ Bliss tour on November 19. November 20 at St Matthew-in-the-City fans can enjoy Elemental - A Night with Amanda Palmer. The American singer has been in New Zealand since the country went into lockdown earlier this year.

New Zealand’s new home of improvised live comedy, the Covert Theatre in the heart of Ponsonby will have you laughing out loud and thinking deeply. If you are looking for something to really make your end of year function memorable the Covert Theatre has you covered. You can commission a bespoke corporate performance or book

Bernadette Murphy, general manager of the theatre suggests everyone should come to see them this festive season.

“Our Improv Bandits are the ultimate in Christmas entertainment. You can book a full show or just bring your team down. Excellent wine, Il Bucco pizza and giggles... we would love you to have a laugh with us.”

It’s not just giggles, the Covert Theatre takes its place in the community seriously and always looks to support Ponsonby market days and events throughout the year. Some readers may have had the chance to enjoy free coffee and cupcakes at Covert Theatre’s recent open day during last month’s market day.

The Auckland’s Performing Arts Centre (TAPAC) has an eclectic range of events from a magical giant glow show (Te Moana Glow Show on 28 November) to Cuban Salsa workshops at the Tumbao Salsa Festival (28-29 November) to the award winning play ‘Love Letters’ translated into Hindi.

DINING WITH ATMOSPHERE When it comes to fine dining and eating out with atmosphere, the wider Ponsonby area has always been a leader. Whether you opt for the famous discovery menu at the award winning Sidart, or some authentic Thai cuisine from Saan, you are eating at some of the country’s most highly acclaimed restaurants. From the French inspired Paris Butter, to the Japanese Peruvian fusion of Azabu, not being able to travel is no reason to not enjoy the tastes of the world.

FOOD BASKETS, CAKES AND HAMPERS The increased popularity of staycations and the trend of keeping celebrations more intimate really lends itself to giving hampers and food baskets. Farros offers such a diverse range of hampers and there is one to suit every kind of foodie. From vegan and gluten free hampers to deluxe Artisan 2020 hampers, your Grey Lynn local has you covered.

Hampers have been popular all year for Sabato and Ponsonby local, Jacqui Watt, explains that hampers are both gifts and tokens of kindness.

“It’s been quite a year for people, a lot of whom have spent a lot more time in the kitchen! Our ingredients are both great quality and easy to use. You don’t have to be able to cook well, but just want to eat well. Our hampers are very user friendly as we include some ideas and we can individualise them depending on need or desire - vegan, gluten-free and so on,” says Jacqui.

Sabato are in the midst of launching their famous Christmas hampers so they are expecting some busy, yet fun and exciting times ahead.

If it’s cakes you are after, then there is no better way of sharing the love and top the festive season off than something mouth-watering from The Caker. Taking the art of caking to a whole new level, Jordan

Farro, Artisan Hamper

Rhubarb Lemon Rose, The Caker

Rondel and her sister Anouk, offer some of the most incredible looking (and incredible tasting) cakes in the hood. “I first fell in love with the art of baking cakes when I experienced the immense joy that gifting or sharing a cake could bring to the recipient. It quickly became obvious to me that cake brings happiness to any occasion, even if it’s not a happy occasion, and that’s why cake is so magical.”

Whether you buy off the shelf or order ahead, these cakes oozes local love.

Sabato, Italian Summer Hamper

What’s on your menu this silly season?

This year hasn’t exactly been kind to our social calendars, but as we landslide into the months of November and December, one thing is for sure, Kiwis are making up for lost time now.

If there’s one man that can vouch for this, it’s Peter Stewart, director of Grey Lynn based catering company, The Cater Station. When asked about his business, Pete sounds optimistic about the upcoming silly season.

“Honestly, we didn’t really know what was going to happen with catering given the restrictions around gatherings until recently. With a team of five employees, I was nervous about how people would ease back into parties once we got into level one. But there have been some great signs with a surge back into normal ordering patterns, which is awesome.”

You might even be thinking about throwing your own get-together this summer and catering might be an option for some. If that’s you, go ahead and check out The Cater Station online. For others who want to DIY an epic spread of their own and are keen to play chef at the next summer soiree, Pete has let us in on a few trade secrets to help us up our food prep game. He suggests trying out something new, or preparing something that you personally really enjoy.

“Gone are the days of sausage rolls and club sandwiches. People love individuality. We’ve all had some extra time to experiment in our kitchens recently, so why not show off your new skills.”

Coming from a social family himself, and with a mother who is notorious for over-catering, Pete also suggests that consideration be given to food portions to ensure you don’t blow the budget.

“I can’t tell you how many times I have spent twice what I was meant to because I didn’t take the time to plan, and I own a catering business!” he laughs.

“Be item specific”, says Pete.

“Salads, roast veges, breads and BBQ’d meats are great, but it’s a lot of work, a lot of dishes and a lot of leftovers. Pick a food item and run with it. Throw a taco party, a burger party or a whatevertickles-your-fancy party, and focus on the toppings. Supply the elements for a build-it-yourself spread, and let the crew create their own burger, dog, sliders or whatever. This way, you’ll have more time to mingle with the crowd, and the prep stress and clean up afterward will be halved.”

Lastly, Pete reckons it’s a great idea to shop local where possible and makes an effort to shop local when purchasing produce and supplies for The Cater Station and his new business, Bake n’ Break.

“It’s a great idea to shop local. When you shop local, not only are you supporting local businesses, you’re typically going to be shopping ‘in season’ too. This means that the food you’re using is going to be the freshest and tastiest - all the better for preparing delicious food with.”

So there you have it; a few tasty tips from a local catering pro, guaranteed to make hosting your next shindig just a little bit easier. Should you get to the eleventh hour and you haven’t quite got your party fodder sorted however, rest assured The Cater Station is on hand to help feed your crew.  PN

www.thecaterstation.co.nz

Healthy soil is key to growing healthy food. Teaching farmers how to nurture the soil and transition to a farming system that puts soil at the centre of farming is going to be critical for the ability of future generations of humans to grow food.

Regenerative organic farming

The people of Aotearoa have overwhelmingly voted for Jacinda Ardern’s style of politics.

We clearly want progressive change and a future that is kinder, more inclusive, and more sustainable. Now, without any handbrakes and government partners diverting attention and funding to such redundant enterprises as the horse racing industry, the time has come to also map a pathway to help farmers practice in a regenerative organic way. By focusing on soil health farmers can make more profit, grow healthier food, reverse environmental damage, mitigate climate change, strengthen communities value kindness and the well-being of the entire community. Now let’s

and improve their own mental well-being. It is one of the most promising ‘technologies’ to improve our own and the planet’s wellbeing. It affects every single one of us – the public, farmers and governors, and we have a once in a lifetime opportunity to move to a regenerative, resilient and inclusive circular economy. There’s also very clear evidence that moving towards regenerative organic farming is the most successful way to sequester carbon, holding it in the ground where it’s an important element in the fascinating life cycle of soil. A staged approach where regenerative organic methods are incentivised, both locally and in our export markets, will drive investment and financial success along with the myriad of environmental, social and health benefits.

New Zealand businesses focused on organics, such as my own Bread & Butter Bakery, are searching for agricultural products that could come from New Zealand, but often need to be imported, because of the lack of support and infrastructure for a diversified sustainable agricultural sector within our borders.

The climate change crisis is very real and while many consider Aotearoa to be a shining example of a ‘clean, green’ country, nearly half our greenhouse gas emissions come from agriculture. That’s neither clean nor green. Along with toxic input that often ends up in waterways, precious hapua and wetlands have been drained and carbon-sequestering forests obliterated to make way for intensive farming. Our agriculture industry certainly plays a large part in the economy, but when you look at externalities, the hidden costs that rarely show on a balance sheet, the picture isn’t quite so pretty.

So, what exactly is regenerative organic farming?

The key to regenerative farming is understanding, valuing and preserving the relationship between soil and plant health. In striving to build better soil health and nutrition, regenerative farmers grow healthier plants that are less susceptible to disease and insect attack. Plants grown this way are more resilient and less reliant on pest control. They also deliver a nutritionally superior product – healthy I have written about the difficulty in sourcing organic or regenerative flour from New Zealand and although we are now using some organic wheat flour, we are still not able to use it in all our products due to the lack of milling infrastructure and the simple fact that there isn’t enough grown, even for our modest operation. This lack of diversification of New Zealand’s agricultural sector is short sighted and as we allow the plundering New Zealand’s natural resources, large parts of our population don’t have access to healthy affordable food.

The result of the election shows that a majority of New Zealanders soil means healthy plants and healthier animals.

include our non-human environment and cohabitants of this planet too and show the rest of the world how to create a prosperous and sustainable future for generations to come. (ISABEL PASCH)

To read more visit www.breadpolitics.com or visit: www.breadandbutter.co.nz

Cargo Westhaven - Opening soon, and they would love to see you!

Operating as a food and beverage outlet between 7am till late, they will also be catering for dinner, functions, and events. With exquisite views of the promenade, marina and the city sky-line they will be THE place to be.

Their menu is influenced by a multi-cultural demography. The name ‘Cargo’ also implies movement of goods, which in their case is food and beverage. The menu has been curated keeping in mind the healthy eating habits of our local population, and the indulgent alike; not forgetting kids or pets who will have their own special menus.

Because of their proximity to the marina, they will also be able to tailor requirements specifically to the boating community, in the form of picnic baskets, beverages, hampers, and catering services on boats. The beverages have been selected to complement the food, offering ranging from healthy options like kombucha on tap, the Nitro Cold brew, ayurvedic and naturopathic influenced drinks, not to mention a large selection of beers, wines and spirits – Rum! Ahoy!

With FREE VENUE HIRE, they have the capacity to hold up to 699 people as a full venue, and the ability to split into three different

spaces for all your event requirements catering for anything from meetings, seminars, variations of corporate events, after work drinks and nibbles, weddings, engagements, Christmas, and birthday parties to mention a few.  PN

CARGO WESTHAVEN, Unit 1 & 2, Westhaven Marine Village, 31 Westhaven Drive, E: dine@xeniagroup.co.nz www.cargo-westhaven.co.nz

Where did our name come from? ‘Dida’ is Croatian for grandfather, with the Dida’s stores a tribute to the vision and determination of our grandfather, Josef, who founded the original Glengarry back in the 1940s.

The Balkans region possesses a lengthy and battle-scarred history; after WWI, a young Josef Jakicevich decided to go in search of a new life, travelling by boat to New Zealand to work as a stonemason. When he stepped off the gangway in Auckland, his sole possession was the handful of change in his pocket, his English was merely rudimentary, and he had no more than a passing knowledge of the country that was to shape the rest of his life. He was 20.

By working with fierce determination, Josef managed to save enough money to buy 10 acres on West Auckland’s Glengarry Road in Oratia. He planted a vineyard, setting the foundation for the enduring family business that was to come. In 1945 Josef was granted one of the first two wine resellers’ licences issued in Auckland, which he applied to the greengrocer’s store he had previously opened at the corner of Jervois Road and Blake Street.

That address became the first Glengarry wine store, as well as the location of the Dida’s Wine Lounge. From the opening of the greengrocer’s doors to the establishment of Dida’s in June 2005 is a lengthy 60 years, much of it devoted to the development of the still family-owned and operated Glengarry business and involving four generations of the Jakicevich family.

The changes in the way New Zealanders buy and consume wine has changed dramatically in that time, and we’ve adhered to principles and pioneering spirit expounded by Josef, anticipating and embracing change wherever we can to ensure we continue to bring the latest and the best directly to our ever-growing band of loyal wine enthusiasts.

The Dida’s concept has grown from that ethos. Witnessing the effects of more and more Kiwis expanding both their vinous and culinary horizons, we saw an opportunity to take the skills acquired in wine retail and combine them with the relationships we have established in the finest food and wine regions in the world, to deliver a memorable experience where high-quality wines meet their culinary match.

At Dida’s we utilise the fantastic ingredients we are able to source and, via our own kitchen, turn them into tempting dishes to complement our carefully constructed winelist. And it is in the Dida’s Wine Lounge that you’ll find the family photos, including those of a quiet, industrious trailblazer called Josef, known to us as Dida, without whom no stone would have been laid, or glass of wine raised.

DIDA’S WINE LOUNGE, 54 Jervois Road, T: 09 376 2813, www.didaswinelounge.co.nz

Faces at Grey Lynn Farmers Market

Jill Wheeler-Bowden is a local who is often found at the market.

Where did you grow up? In London. I’m the eldest of eight, and I have an identical twin.

How did you come to New Zealand? My brother married a Kiwi and moved here and then my twin moved I qualified as a drama therapist at the Central School of Speech and

here. So, I had been on holiday a couple of times before I moved here arts, as a way to problem-solve issues through symbolism. I work people move forward and experience life more positively.

permanently with my husband and two kids. In 2002, we made the giant step and moved from London to Waiheke.

That sounds like a big change. It was! We collected water, had chickens, and a garden. There was a big hole in the garden which a friend helped us fill with a spa pool. We had some big parties.

And you had another big change when you left Waiheke. that are based on drama therapy, and introduce guest facilitators for

Yes – seven years later, it was time to spread our wings again, for more opportunities on the mainland. We moved to Mt Roskill for a few years before we landed in Grey Lynn. I loved that Mt Roskill is a very multi-cultural community with lots of new immigrants. I was very involved in community initiatives, including one to establish a community garden for residents in the social housing complex.

Tell me about the culture you experienced on Waiheke. a range of new ideas like kinesiology and shamanism. And I have continued to train and dabble in many alternative practices such as biomagnetism, and human design. Was that your career in London? No. I was always in the education sector as a drama tutor before Drama in London. In New Zealand, I qualified as a teacher and I juggle a mix of relief teaching and chaperoning children for screen productions.

What is drama therapy? It is an active way of using play, traditional storytelling, and the obliquely, which means in the face of any difficulty. Be it physical or psychological, it often helps to approach matters indirectly. I use metaphor and connection to archetypes, and the themes we explore help people change their perceptions about issues in their lives. I help

Is that what you are doing at the market? I have been working with the vibrational essences and offering readings for people, plus selling products such as crystals, herbs, alter sticks, as a connection to nature. But COVID has reminded me of my core skills of bringing people together for common educational goals. I am building a team for my ‘finding your life purpose’ retreats Waiheke has an eclectic culture that gave me a good grounding in

enhanced healing and transformation.

Why did you name your practice Giant Steps? Giant Steps is what we called some steps on Hampstead Heath. As little children they seemed so big but, like all steps we take, that can be just a matter of perspective!  PN

GREY LYNN FARMERS MARKET @ the Grey Lynn Community Centre, 510 Richmond Road, www.glfm.co.nz

Sunday mornings at the Grey Lynn Community Centre 510 Richmond Road

This month – six very distinctive wines. Four from New Zealand and two ports. Each wine is quite out of the ordinary as you will see.

One of the most unusual is the new Tee Marlborough Sauvignon Blanc 2020 from Kim Crawford’s largely organic Loveblock label. Green tea has been added as an organic preservative alternative to sulphur dioxide. Renowned North Canterbury label checks in with some interesting wines, one white blend and one pinot noir. And finally, two Portuguese ports from the epic 2018 European vintage. Cheers!

Loveblock Marlborough Gewürztraminer 2020 (vegan) - $22 A very elegant, yet complex example of one of my favourite wine varieties. Not at all your big and bold oily, sweet and perfumed OTT gewürztraminer. No, this wine has subtle aromas of pear juice and a hint of jasmine. A musky off-dry palate with lychee, rock melon and a bit of preserved ginger. Finishes yeasty, crisp and tangy. Great with Vietnamese or Malaysian cuisine. Available: Glengarry.

Loveblock Tee Marlborough Sauvignon Blanc 2020 (vegan, organic, sulphur-free) - $27 An intriguing take on the Marlborough sauvignon style. This wine has green tea added as an alternative antioxidant to sulphur dioxide (SO2). Quite shy aromas of peach and a hint of feijoa. On the palate there are soft acids and complex, multi-layered flavours of feijoa, mandarin, canned peach, and a perfumed hint of herbal green tea, with a crisp and lengthy finish. Fab with Vietnamese cuisine, e.g. fresh vege or prawn rolls. Available: Glengarry.

Pegasus Bay North Canterbury Waipara Valley ‘Vergence’ White Mk1 - $27 When I opened this wine, I thought, ‘That’s an aged savvie!’ Which was sort-of correct because it does contain some sauvignon blanc. But wait. There’s more. (No free steak knives.) The blend contains predominantly semillon, plus sauv blanc, muscat, riesling, chardonnay and gewürztraminer. A complex, hearty white wine blend that is very appealing. Great with seafood, chicken, creamy pasta. Available: online www.pegasusbay.com

Pegasus Bay North Canterbury Waipara Valley ‘Vergence’ Red Mk 1 - $40 A big and bold style of pinot noir with at least 7 years ageing potential. Whole bunch fermented in stainless steel, then sealed to allow no ingress of oxygen (also known as carbonic maceration … but I digress). One year in old French oak. Lots of blackcurrant, earthy truffle, mushroom and dark chocolate, with good tannin and acid structure. Seared steak, spicy lamb or moussaka would be good matches. Available: online www.pegausbay.com

Taylor’s Vintage Port Portugal 2018 - $250 approx These two ports are ‘sneak preview’ wines from Hancocks distributors. They may not be on the shelves yet, so pricing is approximate. 2018 was a great year for port. Taylors have declared 2018 as a ‘Classic Vintage’ year, i.e. superior quality fruit from the Douro region in Portugal made the base wine for this port. 20% alcohol and purple/ black colour. Flavours of black berry fruit, cassis and tamarillo, with an earthy hint of truffle sauce. Sturdy tannins that will give this wine a shelf life of twenty years at least. Available: Glengarry.

Fonseca Guimaraens Porto Portugal 2018 - $190 approx Another ripper Douro port from the 2018 vintage, this one also clocks in at 20% alcohol. Deep, dark and full of potential, it has a portfolio palate of mulled wine, anise, boysenberry and baking spices. Big and bold. Will reward cellaring - but delicious right now. Available: Glengarry. (PHIL PARKER)  PN

www.finewinetours.co.nz

FINE WINE & FOOD TOURS

“No. 2 Auckland Wine Tour” – TripAdvisor

Your host, Phil Parker wine writer.

Affordable tours for small and large groups.

E: phil.parker@xtra.co.nz www.finewinetours.co.nz

@ 31 Bar & Eatery in Ponsonby

At modern Indian 31 Bar & Eatery, special attention has been taken in preparing each dish, with a lot of emphasis taken in cooking food in a healthy manner, using minimum oils, no artificial colours, no sugar, less salt, fresh chilli, ginger, garlic, and just enough cream.

MENTION THIS ADVERTISEMENT AND BOOK A TABLE AND GET AN ITEM OF THE DAY ON US.

All products are sourced from FIANZ certified and trusted meat suppliers. We are not Halal certified as we have a bar on site.

What is unique about Indian food? A unique blend of fresh spices, such as cardamom, coriander, aniseed, cloves, cumin, turmeric, cayenne, curry leaf... etc along with the intoxicating aromas, not only gives an astonishing taste, but also has health benefits that no one can refute. It’s a labour-intensive cuisine that tests your taste buds with each different cuisine you eat. No one menu is same!

What are your favourite dishes? These are our most popular choices. NON VEGETARIAN 31 MASALA CHICKEN Boneless chicken cooked with our 31 special masala. VEGETARIAN CHILLI PANEER Paneer tossed with onions, herbs, fresh chillies, spring onion and house chilli sauce (Fusion). VEGETARIAN/VEGAN AUBERGINE Flame roasted aubergine with garlic, herbs and spices. Our guests are always astonished to see the difference we add by makings things instantly and enjoy the freshness of the spices we use! Please tell us about the chefs. In total, the chefs have over 45 years of experience working in three to five star hotels/restaurants (brands such as Taj, Radission, Shangri-la, etc) in India, creating Indian cuisines along with cuisines from around the world. They are quite inspirational in trying new flavours! We’ve heard you create your own spice combinations? Yes we do. For generations, (even before our forefathers migrated to Fiji from India as indentured labours), we have had our family masala recipe. This consist of cardamom, coriander, aniseed, cloves, cumin, turmeric etc etc... Exotic spices are lightly toasted and ground into fine powder. All spices are grounded fresh on site to give taste of fresh flavours. Anything else you’d like to tell our readers? We have a rotating menu that keeps on changing from time to time. Happy Hour everyday from 4.30pm to 6.30pm. Beer, wines, cocktails, mocktails and bites!

Follow us to see our 90 minute brunch & bottomless drinks starting from Saturday 7 November 2020. Enjoy our fresh spice and may we bring you good health and great fortune! Join us to celebrate Diwali on 14 November 2020.  PN

E: reservations@31.co.nz, www.31.co.nz

31 BAR & EATERY, 31 Ponsonby Road, T: 09 218 5164,